Description
This Healthy Beef Stew is a hearty and nutritious meal perfect for any day. Packed with tender beef chunks, fresh vegetables, and aromatic herbs, it’s a comforting dish that simmers slowly to develop rich flavors. Using whole wheat flour and olive oil makes this a healthier take on a classic stew without sacrificing taste.
Ingredients
Scale
Meat and Flour
- 2 tablespoons olive oil
- 2 pounds beef stew meat
- 2 tablespoons whole wheat flour
Vegetables
- 1 large yellow onion, diced
- 3 celery stalks, diced
- 3 garlic cloves, minced
- 2 cups baby carrots, sliced into 1/4-inch rounds
- 3 large Yukon gold potatoes, cut into 1/2-inch pieces
Tomato and Broth
- 15 ounce can diced tomatoes
- 1 tablespoon tomato paste
- 3 cups beef broth
Seasonings
- 2 teaspoons sea salt
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon ground black pepper
- 1/2 teaspoon dried rosemary
Instructions
- Heat oil and brown beef: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the beef chunks and whole wheat flour, tossing to coat. Cook until browned on all sides, about 5 minutes, stirring occasionally.
- Remove beef: Take the browned beef pieces out of the pot and set them aside.
- Sauté vegetables: Add the remaining tablespoon of olive oil to the pot. Once hot, add diced yellow onion and celery, sautéing for 3-4 minutes until onions are translucent. Add minced garlic and sliced carrots, sauté for 30 seconds, stirring continuously. Then add the potatoes and sauté for an additional 3 minutes, stirring to combine.
- Add liquids and scrape: Pour in the diced tomatoes, tomato paste, and beef broth. Stir until the tomato paste dissolves and scrape any browned bits from the bottom of the pot to incorporate flavor.
- Add seasonings: Stir in sea salt, bay leaves, dried thyme, ground black pepper, and dried rosemary to evenly distribute the spices.
- Simmer with beef: Return the beef chunks to the pot and cover. Bring the stew to a low boil over increased heat, then reduce to a simmer. Cover and let cook for 30 minutes, stirring occasionally to prevent sticking.
- Final simmer: Uncover the pot and allow the stew to simmer for an additional 10 minutes to thicken and concentrate flavors.
- Serve or store: Serve the stew immediately hot, or store in the refrigerator for up to 4 days for convenient reheating later.
Notes
- For a thicker stew, you can mash some of the potatoes during the final simmer.
- If you prefer a gluten-free version, substitute the whole wheat flour with a gluten-free alternative or omit it and brown the beef without coating.
- Adding a splash of red wine during the sauté step enhances depth of flavor but is optional.
- Leftovers can also be frozen for up to 3 months for longer storage.
